Hi, I’m
Efreim Brian Liwag
Perth,Australia
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
12
years of professional experience
Work History
Kitsch Bar Asia
Head Chef
10.2022 - Current
Job overview
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Responsible for labour cost and food cost.
- Responsible for seasonal menu and menu costing
- Handling 6 kitchen staff.
- South-east asian inspire cuisine
- 85 capacity dining area, 80 pax weekdays average and 150 pax on weekends.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
Victoria Hotel
Chef De Partie
04.2021 - 10.2022
Job overview
- Acted as Soud chef when required to maintain continuity of service and quality.
- Cooked memorable dishes that brought new customers into establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Rotated stock to use items before expiration date.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- 300 Seating Capacity average 100 pax on weekdays and 250 pax on weekends.
- Pub Australian Cuisine
Greenwood Hotel
Senior Chef De Partie
04.2018 - 04.2021
Job overview
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food and labor costs to verify budget targets were met.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- 250 covers a day.
- Modern Australian Cuisine
- Assisted with menu development and planning.
Bar Pintxos
Head Chef
11.2017 - 03.2018
Job overview
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modern Spanish Tapas Concept.
- 100 seating cpacity.
- 60 covers on weekdays and 100 covers on weekend.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
Candelori's Restaurant And Bar
Chef De Partie
03.2017 - 09.2017
Job overview
- Cooked memorable dishes that brought new customers into establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- 280 seating capacity, 100 covers on weekdays and 250 covers on weekend.
- Modern Italian Cuisine.
The Bavarian
Demi Chef De Partie
08.2016 - 03.2017
Job overview
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- 1000 Seating Capacity, 200 covers average on ala carte and 700 to 1000 pax on functions on a seasonal basis.
- Sharing style service.
- German Cuisine.
- 10 kitchen staff.
Arrozeria By Chele
Commis Chef
12.2015 - 07.2016
Job overview
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- 120 Seating capacity.
- 50 covers during the weekdays and 120 covers on weekend.
- Modern Spanish Gastronomy.
The Wholesome Table
Line Cook
05.2015 - 11.2015
Job overview
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- 150 seating capacity, with average 100 covers on weekdays and 200 covers on weekend.
- Organic Restaurant.
- Modern Asian/European cuisine.
Maple Restaurant
Lead Line Cook
05.2013 - 05.2015
Job overview
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- 100 seating capacity on 100 covers average per day.
- Modern American Cuisine.
Palms Country Club
Commis Chef
09.2012 - 05.2013
Job overview
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- 4000 Capacity Banquette style service.
- International cuisine hotel style catering service.
Pancake House
Line Cook
01.2011 - 01.2012
Job overview
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- 70 seating capacity.
- 100 covers daily.
- American Cuisine.
Education
Australian Professional Skills InstitutePerth, WA
Diploma from Leadership And Management
04.2021
William Angliss Institute of TAFESydney, NSW
Certificate IV from Commercial Cookery
02.2019
International School For Culinary-arts & Hotel MngQuezon City,Philippines
Certificate III from Culinary Arts And Kitchen Management
11.2015
San Lorenzo SchoolSan Pedro Laguna, Philippines
High School Diploma
03.2005
Skills
- Ingredient Selection
- Inventory Rotation
- Regulatory Compliance
- Vendor Relations
- Employee Training
- Forecasting and Planning
- Budgeting and Cost Control
- Chef Support
- Active Listening
- Critical Thinking
Playing Basketball
Exercise for healthy life.
Timeline
Head Chef
Kitsch Bar Asia
10.2022 - Current
Chef De Partie
Victoria Hotel
04.2021 - 10.2022
Senior Chef De Partie
Greenwood Hotel
04.2018 - 04.2021
Head Chef
Bar Pintxos
11.2017 - 03.2018
Chef De Partie
Candelori's Restaurant And Bar
03.2017 - 09.2017
Demi Chef De Partie
The Bavarian
08.2016 - 03.2017
Commis Chef
Arrozeria By Chele
12.2015 - 07.2016
Line Cook
The Wholesome Table
05.2015 - 11.2015
Lead Line Cook
Maple Restaurant
05.2013 - 05.2015
Commis Chef
Palms Country Club
09.2012 - 05.2013
Line Cook
Pancake House
01.2011 - 01.2012
Australian Professional Skills Institute
Diploma from Leadership And Management
William Angliss Institute of TAFE
Certificate IV from Commercial Cookery
International School For Culinary-arts & Hotel Mng
Certificate III from Culinary Arts And Kitchen Management
San Lorenzo School
High School Diploma